There is a great interest in understanding the biochemical basis for the reported beneficial health effects of particular diets or food groups. Characterising the wide variety of nutrients in the things we eat and drink in detail is a substantial analytical challenge, especially when numerous sets of molecules in such mixtures may have very similar chemical structures.
“Separation and Identification of Phenolic Compounds of Extra-Virgin Olive Oil from Olea Europaea L. by HPLC-DAD-SPE-NMR/MS. Identification of a New Diastereoisomer of the Aldehydic Form of Oleuropein Aglycone”, by Míriam Pérez-Trujillo, Ana María Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, Teodor Parella; Journal of Agricultural and Food Chemistry 58, 9129-9136 (2010). DOI: 10.1021/jf101847e
The phenolic fraction of a monovarietal extra virgin olive oil (EVOO) from Olea europaea L. var. Cornezuelo was studied by the hyphenated HPLC-DAD-SPE-NMR/MS techniques. This survey led to the identification of 25 main compounds. One was identified as a new diastereoisomer of the aldehydic form of oleuropein aglycone (AOA) and characterized by 1D and 2D NMR techniques. Continue reading Analysis of phenolic compounds in Extra Virgin Olive Oil by LC-NMR/MS. Differentiation and identification of diastereoisomeric molecules